Oatmeal cookies with peanuts, raisins and chocolate chips
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 42
Complexity: easily
Servings: 42
Nutritional value per serving:
Calories 175, total fat 9 G., saturated fats 5 G., proteins 3 G., carbohydrates 23 G., fiber 2 G., cholesterol 21 mg, sodium 80 mg, sugar 14 G.
Calories 175, total fat 9 G., saturated fats 5 G., proteins 3 G., carbohydrates 23 G., fiber 2 G., cholesterol 21 mg, sodium 80 mg, sugar 14 G.
Fill your oatmeal cookies with a classic snack mix of raisins, peanuts, coconut flakes, and semisweet chocolate chips. Salted peanuts add a richer, more complex flavor and a delicious crunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup unsweetened coconut flakes
- 1 and 3/4 cups premium flour
- 1 teaspoon of baking soda
- 0.5 tsp ground cinnamon
- 0.5 tsp fine salt
- 1/4 tsp ground nutmeg
- 220 g unsalted butter, room temperature
- 1.5 cups light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 tbsp. milk
- 2 tsp vanilla extract
- 2.5 cups oatmeal
- 1 cup salted peanuts, coarsely chopped
- 3/4 cup raisins
- 3/4 tbsp. semi-sweet chocolate granules
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Cooking the dish according to the recipe:
- Preheat oven to 190°C (375°F). Spread the coconut flakes evenly on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes; set aside to cool.
- Meanwhile, in a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
- In a large bowl, beat the butter with the brown and white sugars with a mixer on medium speed until smooth. Beat in the eggs one at a time until fully incorporated. Beat in the milk and vanilla extract until smooth. Reduce the mixer speed to low and gradually beat in the flour mixture. Stir in the oats, peanuts, raisins, chocolate chips, and toasted coconut.
- Drop the dough, 1 tablespoon at a time, onto clean baking sheets. Bake, rotating the baking sheets halfway through, until deep golden brown, about 12 minutes. Cool the cookies on the baking sheets for 3-5 minutes, then transfer them to wire racks to cool completely.
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